Ingredients
- 6 green cardamoms
- 1 cinnamon stick
- 1 bay leaf
- 1/4 food coloring (red)
- 3 lb chicken
- 1/4 pt yogurt
- 1/4 pt sour cream
- 2 oz butter
- 1 ts ginger
- 2 ts almonds
- 1 ts salt
- 1/4 ts cornstarch
- 1/4 ts saffron
Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken. Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat. Serve with nan. Serving Ideas: Nan makes a pleasant accompaniment to this dish. Indian Cooking by Lalita Ahmed, 1984
